Cherries, Cherry
Description
The cherry is a fleshy drupe produced by different cultivars of Prunus avium (sweet cherry) and Prunus cerasus (sour/tart cherry), belonging to the Rosaceae family.
It has juicy pulp and a smooth, glossy skin, with colour ranging from light red to very dark red, almost black.
Flavour ranges from sweet to distinctly tart, depending on species and cultivar.
Cherries are consumed fresh, processed, or used as an ingredient in a wide range of food products.
Many varieties of cherries: Sour, ferrovia, canada giant, lapins, germersdorfer etc.
Common name: Cherry (sweet cherry)
Parent plant: Prunus avium (L.) L.
(for completeness: sour cherry / Morello / tart cherry is Prunus cerasus L., a different but related species)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Rosales
Family: Rosaceae
Genus: Prunus
Species: Prunus avium (L.) L.
Cultivation and growth conditions
Climate
Sweet cherry is a typical temperate-climate species.
Requires cold winters to satisfy its chilling requirement (dormancy).
Very sensitive to late spring frosts, which can damage flowers and young fruits.
Optimal growth temperatures: about 18–25 °C.
Does not perform well in very hot, dry summers, which reduce fruit size and quality.
Sun exposure
Prefers full sun, which:
enhances photosynthesis,
promotes flowering and fruit set,
increases sugar content and color intensity of cherries.
In shaded locations, yield is low and fruits are less sweet and less colored.
Soil
Sweet cherry prefers soils that are:
deep and well drained,
medium-textured or slightly light,
rich in organic matter,
with slightly acidic to neutral pH (6.0–7.5).
It is very sensitive to heavy, clayey soils with waterlogging, which favor collar and root rot.
Highly calcareous soils may cause iron chlorosis in some cultivars and rootstocks.
Irrigation
Water requirement is medium, but critical at specific stages:
In spring, during vegetative growth and fruit set.
In the weeks before ripening, to support fruit enlargement and juiciness.
Excess water close to harvest, especially after dry periods, can cause fruit cracking (skin splitting).
Steady, moderate soil moisture is preferable to strong fluctuations.
Temperature
Germination (from seed): 5–15 °C (mainly for rootstock production, not for commercial varieties).
Vegetative growth: 15–25 °C.
Flowers are damaged by frost around –1/–2 °C.
High summer temperatures above 32–35 °C with limited water cause stress, sunburn, and small fruits.
Cherry requires a certain number of chilling hours in winter (varies by cultivar) to ensure proper flowering the following spring.
Fertilization
Sweet cherry responds well to balanced fertilization:
Nitrogen: promotes vegetative growth; should be applied with moderation to avoid excessive vigor and reduced fruiting.
Phosphorus: supports root development and flowering.
Potassium: crucial for fruit quality (sugars, color, firmness) and stress resistance.
The application of organic matter (well-rotted manure or compost) improves soil structure and water- and nutrient-holding capacity.
Crop care
Training (formative pruning) in the first years to shape the canopy (e.g. open vase, central leader, spindle).
Maintenance / production pruning in subsequent years to balance growth and yield.
Thinning of internal branches to improve light penetration and air circulation.
Monitoring of major pests:
cherry fruit fly,
aphids,
sawflies,
scale insects.
Control of diseases:
brown rot (Monilinia),
shot hole disease (Coryneum),
bacterial canker and blights.
Good canopy aeration and proper soil drainage significantly reduce disease incidence.
Harvest
Sweet cherries are harvested in late spring to early summer, depending on cultivar and region.
Fruits are harvested fully colored and sweet, as they do not significantly ripen after picking.
Harvest is often staggered over several weeks.
Cherries are usually harvested with the stem attached, to improve shelf life and reduce rot.
The fruit is delicate: harvesting is done preferably during cool hours, and handling must be gentle to avoid bruising.
Propagation
Sweet cherry is propagated mainly by grafting:
Commercial cultivars are grafted onto selected rootstocks (vigorous or dwarfing, tolerant to specific soils and diseases).
Seed propagation is used mostly for rootstock production or breeding, as it does not preserve the cultivar’s fruit traits.
Grafted trees usually start bearing fruit after 3–5 years, depending on rootstock, cultivar, and orchard management.
Indicative nutritional values per 100 g
Energy: ~50–65 kcal
Water: ~80–82 g
Total carbohydrates: ~12–16 g
simple sugars: ~10–13 g
Dietary fibre: ~2 g
Protein: ~1 g
Total fat: ~0,2–0,3 g
SFA (saturated fatty acids – may be neutral or unfavourable in excess): very low
MUFA: traces
PUFA: traces (mainly n-6)
Vitamins: vitamin C, carotenoids, small amounts of B-group vitamins
Minerals: potassium (predominant), calcium, magnesium, phosphorus
Bioactive compounds: anthocyanins, other polyphenols, small amounts of natural melatonin
Key constituents
Natural sugars (glucose, fructose, sucrose)
Soluble and insoluble dietary fibre
Polyphenols (anthocyanins such as cyanidin-3-glucoside and cyanidin-3-rutinoside, hydroxycinnamic acids, flavonols, flavan-3-ols)
Vitamin C and carotenoids
Minerals (especially potassium)
Trace amounts of endogenous melatonin
Volatile aroma compounds (aldehydes, alcohols, esters)
Production process
Cultivation
Orchards with selected cultivars for yield, sweetness, firmness, and resistance to cracking or diseases.
Harvesting
Usually hand-picked to preserve fruit integrity; cherries do not significantly ripen after harvest.
Sorting and grading
Removal of defective fruit and grading by size, colour, and ripeness.
Washing and sanitisation
With potable water, often using spray or flume systems.
Storage
Refrigerated conditions (around 0–2 °C, high relative humidity) to reduce respiration and water loss.
Processing (when applicable)
Pitting/stoning, pasteurisation, candying, freezing, concentration, jam or juice production.
Packaging
Trays, clamshells, bags, sometimes with modified atmosphere packaging to prolong shelf-life.
Physical properties
Shape: spherical to slightly ovoid
Average weight: 6–10 g per fruit (sweet cherry)
Colour: bright red to dark red/purple, depending on cultivar and maturity
Texture: from firm and crisp to soft and juicy
pH: typically 3.4–4.0 (slightly acidic)
Water activity (aw): high, favouring rapid spoilage if not refrigerated
Sensory and technological properties
Balanced sweet–acidic taste; sour cherries clearly more tart than sweet cherries.
Characteristic fruity aroma; processed products may show almond-like notes (from kernel-derived compounds).
High colouring capacity due to anthocyanins, useful as natural red pigment in foods.
High juiciness, suitable for juices, nectars, and purees.
Sensitive to temperature abuse: quality and firmness deteriorate quickly if the cold chain is broken.
Flesh structure suitable for short-term storage or rapid processing after harvest.
Food applications
Fresh consumption as table fruit.
Jams, preserves, compotes, and fruit spreads.
Confectionery and bakery (cakes, pies, tarts, pastries).
Ice creams, sorbets, frozen desserts, and dairy (yogurt, fermented milk drinks).
Syrups, toppings, and fruit preparations for food industry.
Beverages: juices, nectars, soft drinks, flavoured waters; in some markets, alcoholic beverages (liqueurs, wines, beers with cherry flavour).
Candied cherries and amarena-type products for pastry and gelato.
Nutrition and health
Cherries provide vitamins, fibre, and polyphenols that support overall diet quality.
Anthocyanins and other phenolics show antioxidant and anti-inflammatory activity in experimental models, potentially supporting vascular and metabolic health.
Dietary fibre contributes to normal bowel function and satiety.
Potassium intake supports normal blood pressure regulation within a balanced diet.
Natural sugars are present in moderate amounts: portion control is advisable in energy-restricted diets or for people with altered glucose metabolism.
Portion note
Typical reasonable portion: 80–150 g, corresponding roughly to 10–20 cherries depending on size.
Allergens and intolerances
Possible oral allergy syndrome (OAS) in individuals sensitised to birch pollen (cross-reactivity).
Histamine or biogenic amines may accumulate in certain long-stored or fermented products.
Cherries themselves are not among the EU “major allergens”, but cross-contamination with regulated allergens can occur in processed foods.
Storage and shelf-life
Refrigerated storage at ~0–2 °C and high relative humidity (90–95%) allows about 5–7 days of acceptable quality for sweet cherries; sour cherries may have slightly shorter shelf-life.
At ambient temperature, sound fruit generally remains acceptable only 1–2 days.
Frozen cherries: up to 10–12 months at –18 °C, with possible gradual loss of texture and colour.
Cherries should ideally be washed just before consumption, not before storage, to limit microbial growth and skin damage.
Safety and regulatory
Subject to European (and national) regulations on maximum residue levels (MRLs) for plant protection products, hygiene, contaminants, and marketing standards.
Application of GMP/HACCP is required along the chain (production, packing, processing, distribution).
Cherry pits contain cyanogenic compounds; kernels should not be ingested or crushed and ingested in significant amounts due to potential release of cyanide.
Labelling
For fresh fruit:
Sales name (e.g. “cherries”, “sweet cherries”), country of origin, class, calibre, and, where required, variety.
For processed products:
Ingredient list (including any added sugar, additives, or flavourings).
Highlighting of any regulated allergens (from added ingredients or cross-contamination) according to applicable legislation.
Nutrition declaration, lot identification, best-before date or use-by date, storage conditions, and name/address of the food business operator.
Troubleshooting
Bruising and rot appearing quickly
Possible causes: inadequate temperature, low relative humidity, rough handling, delays between harvest and cooling.
Loss of firmness / softening
Possible causes: interruption of cold chain, over-ripeness at harvest, excessive storage time.
Colour loss or browning during processing
Possible causes: oxidation, inappropriate pH, long heat treatments; technological corrective actions may include faster processing, antioxidant use where allowed, better pH control.
Undesired fermentative odours or gas formation in packed products
Possible causes: insufficient hygiene, insufficient pasteurisation, or leaky packaging.
Sustainability and supply chain
Environmental impact is mainly linked to water use, fertilisers, and plant protection products.
Sustainable practices can include integrated pest management, precision irrigation, soil conservation, and reduction of synthetic inputs.
Proper management of processing wastewater is necessary, including monitoring of BOD/COD to limit the environmental impact of organic load.
Short supply chains and local/seasonal consumption help reduce transport-related emissions.
By-products (pits, skins, residual pulp) may be valorised for energy, extraction of bioactive compounds, or animal feed, contributing to circularity.
Main INCI functions (cosmetics)
Extracts and derivatives from cherry (e.g. Prunus avium fruit extract, seed oil, or blossom extract) can have the following typical INCI functions:
Antioxidant (helps protect formulations and/or skin from oxidative damage).
Skin conditioning (supports skin softness and smoothness).
Soothing (adjunct to comfort sensitive or stressed skin, depending on composition).
Humectant (in some glyceric extracts contributing to hydration).
Fragrance / perfuming (when aromatic fractions or cherry-inspired perfumes are used).
Conclusion
Cherry is a versatile fruit with attractive sensory properties and an interesting nutritional profile, providing moderate energy, sugars, fibre, minerals, and a variety of bioactive phenolic compounds.
It is appreciated both fresh and in many processed foods, and has potential applications in cosmetics through extracts rich in antioxidants and conditioning agents.
From a technological and commercial point of view, careful control of temperature, handling, and processing is essential to preserve quality, safety, and consumer acceptance, while sustainable agronomic and processing practices can reduce environmental impact along the supply chain.
Mini-glossary
SFA: Saturated fatty acids – fats without double bonds; excessive intake may be associated with increased cardiovascular risk.
MUFA: Monounsaturated fatty acids – fats with one double bond; generally considered favourable for cardiovascular health when replacing saturated fats.
PUFA: Polyunsaturated fatty acids – fats with two or more double bonds (including n-6 and n-3); support normal heart function within a balanced diet.
GMP: Good manufacturing practices – basic manufacturing and hygiene principles to ensure consistent product quality and safety.
HACCP: Hazard analysis and critical control points – preventive food safety management system that identifies, evaluates, and controls significant hazards.
BOD: Biological oxygen demand – indicator of biodegradable organic matter in water, linked to the oxygen consumed by microorganisms.
COD: Chemical oxygen demand – indicator of the total amount of chemically oxidisable substances in water, used to assess pollution load.
Studies
Sour cherry (Prunus cerasus L.) among the cherries is the fruit that has the most attention for its content (1): anthocyanins, phenolic acids (hydrocinnamic acid, chlorogenic acid), flavonoids (catechin, epicatechin, epigallocatechin, gallocatechin, ursolic acis, oleanoic acid). All phenolic compounds have demonstrated antioxidant activity and curative effects on gastrointestinal tract, cancer, cardiovascular disease (1).
In a study on the possibility of Prunus avium extract to counteract the progression of cancer cells in prostate cancer, researchers found that the extract decreased the viability of neoplastic and non-neoplastic cells, while it increased apoptosis in neoplastic cells of the human prostate. These results broadened our knowledge of the mechanisms by which this extract modulates cell physiology, demonstrating a broad action on the characteristics of cancer (2).
Accumulation of uric acid (hyperuricemia) can cause inflammatory arthritis and gout especially in overweight or obese people. The daily intake of 240ml of tart cherry juice for 4 weeks has significantly reduced the accumulation of uric acid and may eliminate pro-inflammatory markers in individuals at risk (3). Fennel can therefore be attributed to the tart cherry, with anti-inflammatory, antiperuricemic and antiarthritic potential (3).
In a study of 22 participants, tart cherries intake significantly reduced post-prandial triglyceride levels (4).
The ability of tart cherry juice to reduce systolic blood pressure and LDL cholesterol in elderly people has also been confirmed. This may be partly due to its antioxidant and anti-inflammatory properties (5).
